1.Combine flour, salt, sugar, and butter in a food
processor and pulse quickly to the consistency of a “wet sand” mixture.

2.Place the mixture on a tabletop, work egg yolk
and just enough water into it by hand to bring the mixture together into a
dough. Do not overwork. Shape into a thin brick, wrap in plastic, and
refrigerate for at least one hour.

3.Roll out dough
on a lightly floured surface. Lay dough over tartelette
cups, gently press dough into cups, and cut edges to fit. Pierce bottom of each
tartelette with a fork. Place an unfilled tartelette cup over each filled cup and gently press down.

4.With empty
cups still in place, blind bake in 350F oven about 12-15 minutes until just
turning golden. Cool.

For the salted caramel

5.Place sugar
and water in a sauce pan and caramelize over medium heat, until golden color.

6.While sugar is
caramelizing, in another sauce pan, heat the heavy cream, do not let boil.

7.Add butter and
stir for 2-3 minutes.

8.Add the hot
heavy cream while continuing to stir.

9.Remove from
heat and stir in 1 tsp salt. Cool.

For the chocolate ganache

10.Melt chocolate gently in a double boiler off
the heat.

11.Heat heavy cream, do not let boil.

12.Combine chocolate and cream, whisk until
smooth.

13.To assemble, spoon some salted caramel into
each tartelette shell. Spoon ganache over caramel to cover. Sprinkle with Fleur
de Sel.